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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make pico de gallo sauce: | 2. Combine all ingredients specified for the sauce. | 3. Let sit for at least a half hour so flavors will blend. Set aside. | 4. To make pesto: | 5. Put cilantro and garlic in a food processor and process until finely chopped. | 6. With machine on, gradually add olive oil. Season and blend in cheese. Set aside. | 7. To make filling: | 8. Slice enough onion to equal about 1/2 cup. Sauté with margarine in a small cast-iron skillet over medium-high heat. | 9. Cook past translucent stage until browned, about six to eight minutes. | 10. Prepare about 2 cups of vegetables -- the combination depends on personal taste. | 11. Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat. | 12. When almost at al-dente stage, add sliced mushrooms. | 13. Continue cooking for about one minute. | 14. The remaining pesto can be refrigerated or frozen for future use. | 15. Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas. | 16. Top with condiments, to taste, then roll up tortillas. | 17. Three tortillas make one very generous portion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jalapeno pepper sauce	1		minced	-	-	-	-
tomato	1/4	cup	diced	6.705	1.449	0.3278	0.0745
onion	1/4	cup	diced	16.0	3.736	0.44	0.04
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
cilantro	1 1/2	1/2	chopped	5.52	0.8808	0.5112	0.1248
salt	1/2	teaspoon		-	-	-	-
cilantro	8	ounces	chopped	5.52	0.8808	0.5112	0.1248
garlic clove	3			-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
salt	1/8	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
parmesan cheese	2	ounces	grated	209.7862	22.6796	22.6796	2.8349
onion	1		sliced	16.0	3.736	0.44	0.04
margarine	1/2	tablespoon		50.6895	0.0634	0.0634	5.6752
zucchini	2	cups	cut	-	-	-	-
mushroom			sliced	-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
flour tortilla			warmed	-	-	-	-
lime wedge				-	-	-	-
pico de gallo				-	-	-	-
guacamole				-	-	-	-
cream			sour	-	-	-	-
cheddar cheese			shredded	-	-	-	-
salsa				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.